Sabayon and tuile over sliced peaches and raspberries, could this be the perfect summer dessert?
For the recipe:
- 3 egg yolks
- 90 ml prosecco
- 50 grams sugar
- 120 ml heavy cream, whipped
- a few sliced peaches and a pint of raspberries
Makes 4 servings
Combine the yolks, sugar and prosecco in a bowl and whisk over a pot of boiling water until creamy and thickened. (Make sure the bowl isn't touching the boiling water and do not stop whisking while the bowl is over the pot).
When ready, cool the sabayon over an ice batch, whisking occasionally.
Once cooled add the whipped cream.
Place fruit in a glass or a bowl and add sabayon on top.
Garnish with honey tuile.
- 40 grams butter
- 50 grams confectionery sugar
- 60 grams of honey
- 40 grams egg whites (or 1 large egg whites)
- 100 grams flour
Using a stand mixer, cream together butter, sugar and honey until light and creamy.
Add the egg whites and flour, alternating between the two.
Spread on a sheet pan fitted with silicone matt and bake at 350F for about 5 minutes.
Shape or roll them up while still hot.